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4: • Push the lid downwards onto the pan by means of the lidknob and at the same time move the lock lever from the closed position B forwards to open position A. 5: As there is still a residual pressure again wait until: • no further liquid • no further water • no further steam comes out. • Hold the lid by the knob and carefully open. 62.9696.01 Page 9 OPERATING INSTRUCTIONS Note: The manual force on the knob should not exceed 25 kg. Safety information When the lid is opened, it should be noted that hot vapors mayflow out or hot fat may splash out. Staff must take this intoaccount by means of appropriate measures (standing faraway, holding lid by knob) in order to avoid injuries. After cooking with the lid closed, either pressureless or underpressure, the lid must not be opened until the pressure hasbeen completely released from the appliance. Particular careis required if the food froths. If the lid is opened when there is asmall residual positive pressure, hot food may flow out andinjure the operator. 6. ADDITIONAL EQUIPMENT A Base plate B Suspension frame GN 1/1 CTrays Fig. 9 Accessories Perforated base plate (Fig. 9A) Baskets and other inserts can be placed on the base plate. Suspension frame GN1/1 (Fig. 9B) Support of perforated and not perforated trays GN1/1. Trays GN1/1 Perforated and not perforated trays GN1/1. 7. WORKING RULES 7.1 Filling 7.1.1 Pressureless cooking Throughout the complete cooking process the level of the liquid food may never rise above 1.6“ (4 cm) below the pan edge. During operation, the lid must be closed, but not locked. For the "Cook" function (temperature setting up to 212°F(100°C)) to operate correctly, the pan must be filled with foodto a depth of at least 1.5“ (3 - 4 cm) to prevent the food frombeing burnt. The SOFT function should be activated if the panis filled with less food. 7.1.2 Pressure cooking Depending on the type of liquid food, i.e. smaller or greatertendency to froth and boil over, the pan must be only half filledto allow sufficient steam to remain above the food. 7.1.3 Pressure steaming When inserted containers are used, water is poured in only tobelow the bottom grid, i.e. level about 1“ (2 cm). Safety information • During pressureless cooking the filling of the appliancemust never rise above 1.6“ (4 cm) below the boiler rim. Depending on the type of food to be cooked, filling must beless so as to prevent bubbling over. • During pressure cooking the pan must be only half or lessfilled. 7.2 Use as pan: Cooking process Food Temperature Comments Sauteing, brief roasting Escalope, steaks, diced meat, shredded meat 374°F (190°C) Cover opened Roasting Pieces of meat initially 391°F (200,°C) then 230-320°F (110160° C) Cover opened Stewing, braising White meat, poultry initial roasting 392°F (200°C) glazing 392°F (200°C) Cover opened Cover closed Steaming, glazing Vegetables 284-320°F (140160° C) Cover closed Poaching, light browning Poultry initially (284-320°F (140-160°C) then 176°F (80°C) Cover closed ...

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